P A L AT E
Sea bream ceviche: sweet and
acidic fruits and lightly-pickled
red sea bream ceviche, with
grapefruit, strawberry, mikan,
orange tomatoes, basil leaves
and fragrant olive oil
I would like to keep my content fresh but still be inclusive to the majority of
my followers who are from Japan.
Do you have a set weekly menu of dishes you cook or do you decide
what to cook on the fly?
Spontaneous and seasonal, well-inspired by Japanese cooking.
You capture your impeccably-styled dishes beautifully with
photography. How did you develop an eye for styling and shooting food?
What is your process for documentation after food has been prepared?
Let me keep this my trade secret, but there really is no rule book. I love
design and good style - things I have not had much chance to communicate
through my content so far. I think if you share the same love for beautiful
things, it translates in everything you do.
Opposite page, top:
Homemade gyoza Opposite
page, bottom: Making fish
carpaccio is so much more fun
in Japan - with easy access to
the best seafood. Using red sea
bream with the autumn flavor of
zesty yuzu citrus
Would you say the limitations of a tiny Tokyo kitchen helped you
better your craft as a cook?
Definitely. My two-square-meter kitchen has taught me to balance good
timing, neatness and an orderly manner of cooking.
What insights have you gained having been immersed for a while in
Japanese food culture?
I have a lot of respect for Japanese food culture. There is great respect for
local produce, seasonal ingredients and the freshest quality. All good food
starts from the source.
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